Ingredients
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For the dumplings:
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1 cup all-purpose flour
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1/2 teaspoon salt
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1 tablespoon baking powder
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1 cup water
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For the filling:
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1 medium yellow onion, thinly sliced
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2 stalks celery, thinly sliced
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2 carrots, peeled and grated
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2 cloves garlic, minced
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2 bay leaves
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1/2 teaspoon black pepper
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1/2 teaspoon paprika
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1/4 teaspoon cayenne pepper (optional)
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4 cups low-sodium vegetable broth
Directions
Sub-title: Enjoy the classic taste of French onion soup in a fun and innovative way! These dumplings are made with simple ingredients like carrots, celery, and mushrooms, making them perfect for a delicious and healthy meal.
Description: This easy-to-make recipe combines the flavors of fresh vegetables and herbs to create tender dumplings that are packed full of nutrients. The best part? They only require four ingredients! Serve them hot with your favorite dipping sauce for an unforgettable experience.
Ingredients:
* For the dumplings:
* 1 cup all-purpose flour
* 1/2 teaspoon salt
* 1 tablespoon baking powder
* 1 cup water
* For the filling:
* 1 medium yellow onion, thinly sliced
* 2 stalks celery, thinly sliced
* 2 carrots, peeled and grated
* 2 cloves garlic, minced
* 2 bay leaves
* 1/2 teaspoon black pepper
* 1/2 teaspoon paprika
* 1/4 teaspoon cayenne pepper (optional)
* 4 cups low-sodium vegetable broth
Instructions:
1. To make the dough: In a large bowl, whisk together the flour, salt, and baking powder until well combined. Create a well in the center of the mixture and pour in the water. Mix everything together using a fork until a soft dough forms.
2. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
3. Using wet hands, shape the dough into golf ball-sized balls. Place the dumpling wrappers onto the prepared baking sheet, leaving about 1 inch (2.5 cm) between each one. Use a fork to lightly press down on the top of each wrapper to create a crisscross pattern. Bake for 10 minutes or until they start to turn golden brown. Remove from heat and set aside.
4. While the dumplings are baking, prepare the filling: Heat oil in a Dutch oven over medium heat. Add the onions and cook, stirring occasionally, for about 10 minutes or until they become translucent. Stir in the garlic, celery, carrots, bay leaves, black pepper, paprika, and cayenne pepper (if using). Cook for another minute, stirring constantly.
5. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and simmer for 10 minutes or until the liquid has almost evaporated. Remove the bay leaves from the pan before serving.
6. To assemble the soup dumplings: Fill a small bowl with warm water. Dip a dumpling wrapper into the water for about 5 seconds or until it becomes pliable. Lift out the wrapper and place a heaping teaspoon of the filling onto the center of the wrapper. Bring the edges of the wrapper up around the filling, pinching them together to seal. Repeat with the remaining dumplings.
7. Carefully place the finished dumplings into the simmering soup, ensuring they do not break apart. Cover the pot and cook for an additional 5 minutes or until the dumplings are heated through.
8. Garnish with chopped green onions, drizzle with vegan butter, and serve immediately.
Serving Size: 4 dumplings per person
Difficulty Level: Easy
Nutrition Information: Per serving (without dipping sauce): Calories: 104; Total Fat: 1.5 g; Saturated Fat: 0 g; Chol
Steps
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1
Done
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To make the dough: In a large bowl, whisk together the flour, salt, and baking powder until well combined. Create a well in the center of the mixture and pour in the water. Mix everything together using a fork until a soft dough forms. |
|
2
Done
|
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. |
|
3
Done
|
Using wet hands, shape the dough into golf ball-sized balls. Place the dumpling wrappers onto the prepared baking sheet, leaving about 1 inch ( |
|
4
Done
|
2.5 cm) between each one. Use a fork to lightly press down on the top of each wrapper to create a crisscross pattern. Bake for 10 minutes or until they start to turn golden brown. Remove from heat and set aside. |
|
5
Done
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While the dumplings are baking, prepare the filling: Heat oil in a Dutch oven over medium heat. Add the onions and cook, stirring occasionally, for about 10 minutes or until they become translucent. Stir in the garlic, celery, carrots, bay leaves, black pepper, paprika, and cayenne pepper (if using). Cook for another minute, stirring constantly. |
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6
Done
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Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and simmer for 10 minutes or until the liquid has almost evaporated. Remove the bay leaves from the pan before serving. |
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7
Done
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To assemble the soup dumplings: Fill a small bowl with warm water. Dip a dumpling wrapper into the water for about 5 seconds or until it becomes pliable. Lift out the wrapper and place a heaping teaspoon of the filling onto the center of the wrapper. Bring the edges of the wrapper up around the filling, pinching them together to seal. Repeat with the remaining dumplings. |
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8
Done
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Carefully place the finished dumplings into the simmering soup, ensuring they do not break apart. Cover the pot and cook for an additional 5 minutes or until the dumplings are heated through. |
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9
Done
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Garnish with chopped green onions, drizzle with vegan butter, and serve immediately. |
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10
Done
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1.5 g; Saturated Fat: 0 g; Chol |
